Pumpkin-Apple Soup with Sage
Ingredients ~
2 tablespoons butter
1 cup onion, finely chopped
2 cloves garlic, finely chopped
2 apples, peeled, cored and chopped
2 tablespoons fresh sage, finely chopped
1/2 cup dry white wine
3-1/2 cups canned or fresh pumpkin purée (see sidebar)
4 cups low-sodium chicken broth
3 tablespoons maple syrup or honey
1/3 cup heavy cream
Salt and freshly ground black pepper
Apple chips or toasted walnuts for garnish
Melt the butter in a large saucepan over medium heat. Add the onion, garlic and apple. Season with salt and pepper, and sauté until tender, 3 to 4 minutes. Do not brown. Add the wine and continue cooking, stirring frequently, until the liquid has evaporated, 2 to 3 minutes longer.
Add the pumpkin purée, chicken broth, maple syrup, some freshly ground black pepper and about 3/4 teaspoon salt. Combine thoroughly, cover and simmer for 10 minutes.
Remove the soup from the heat, and using a handheld blender, purée until smooth. You can also use a conventional blender, just allow the soup to cool first and blend in batches to prevent splatter.
Return the soup to the heat and adjust the seasoning to taste. Stir in the cream, heat through and ladle into serving bowls. Garnish with crumbled apple chips or toasted walnuts.
To make fresh pumpkin purée:
- Cut your pumpkin into wedges and remove the seeds and fibers.
- Place the wedges in a roasting pan with a little water, cover with foil and roast at 400°F until the flesh is very tender - about one hour.
- Allow it to cool, peel off the skin and purée the flesh in a food processor.
- One 2-1/2 to 3-pound pumpkin will yield between 1-1/2 to 2 cups of puree.
- If using canned, be sure to buy plain pumpkin purée, not pumpkin pie filling.
- You'll need two 15-ounce cans (we recommend Farmer's Market Organic brand).
